Ginger beef stir-fry with zoodles
1
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Sunflower oil
2 tsp, or canola variety
Beef rump steak, raw
320 g, (Buy 400g) fat trimmed, thinly sliced
Garlic
2 clove(s), thinly sliced
Fresh ginger
1 tbs, (4cm piece) shredded
Mushrooms
300 g, sliced
Sugar snap peas
400 g, halved
Reduced salt soy sauce
2 tsp
Zucchini
3 large, cut into spirals (zoodles, see Notes)
Instructions
1
Heat a wok over high heat. Add half the oil and heat for 20 seconds. Stir-fry beef, in 2 batches, for 3 minutes or until browned. Transfer to a plate.
2
Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry garlic, ginger and mushrooms for 1 minute. Add sugar snap peas and stir-fry for 2 minutes or until tender. Return beef to pan with soy sauce. Toss to combine.
3
Meanwhile, fill a saucepan with 3cm of water and bring to the boil. Cook zucchini, covered, for 1-2 minutes or until just tender (see tip). Drain. Top zucchini with stir-fry to serve.
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